September 30, 2017 - 9:04am
Basic Bread making query
Hello members, Just have 2 quick questions.
(a) Can I bake breads are lower temperatures say 150 or 160 degree C if the recipe calls for 180 degrees? Say If I proportionately increase the time.
(b) I use Fresh yeast. Does it need to be activated fist and is sugar necessary to activate it, I have limitation to use sweet items due to health so what if I just make a solution of Fresh Yeast in milk/water and put in it Flour and make a dough, while proving will it rise?
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That have longer baking at lower temperatures. Whether the bread you are baking suits this I wouldn't know. Interesting question as bread is baked when the internal temperature is 200
CF and how will that ever happen at lower temperatures? I'm following this thread to find out.My understanding is that fresh yeast can be crumbled into the dough. However it's best to proof it as it isn't as stable as other yeast and better that you have proof (the origin of the term to proof a yeast or dough) that it's healthy. Milk will work too I believe. You don't wish to make a dough only to find out that the yeast isn't good.
Edited. Thanks for the correction Hans
Did you mean to write that bread is baked when the internal temp is 200F? And you are correct, I've used fresh yeast without activating with sugar.
I'm not sure what the outcome would be when baking at 160C? I think the crust would be quite hard?
Now that is one of my better slip ups. It's all this converting to different temperatures and weights that confuses me sometimes. Thanks for the correction Hans.
I use Centigrade here so my baking at 160C will convert to 320F. So out of two which one will make outer crust harder in comparison to normal recipe (a) Baking at low temperature for a longer time say extra 10-15min OR (2) Baking at higher temperature for less time say instead of 360F/40min its 390F/30min